Gluten Free Lemon Bars Recipe

Gluten Free Lemon Bars Recipe

These gluten free lemon bars will impress even the most skeptical folks in your crowd. Seriously delicious! And they’ll be seriously gone, so you’d better double the recipe!

I don’t know what it is about this easy little treat — maybe the mystery is in its simplicity — but they are universally loved and bring a smile to anyone’s face as they savor the subtle tart/sweetness that is so perfectly blended in a gluten free lemon bar. There’s just no reason not to be able to still enjoy that simple pleasure, gluten free.

Like anything else, the key is in the ingredients. If you use gritty rice flour or funky bean flours, for example, these creamy lemon bars will never bring the delight they ought to. Use high quality, smooth and light gluten free flours, as in my gfJules™ flour blend. You’ll never look back once your recipes are this delicious!

gluten free lime bars on green plate resized

These bars are gorgeous in green – with or without a touch of food coloring.


Use lemons or limes, and even add a drop of food coloring to make these the perfect treat for St. Patrick’s Day!


Gluten Free Lemon Bars Recipe

gluten free Lemon Bars
  • Author:
  • Prep Time: 8 mins.
  • Cook Time: 25 mins
  • Total Time: 33 minutes


(double if using 9×13 pan)

crust ingredients:

filling ingredients:


gluten free lime bars with lime

Made with fresh lime instead of lemon, these gluten free bars are as pretty as they are hard to resist!


Crust Directions:

Preheat oven to 350º F.

In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the 1/4 cup of sugar; beat until combined. Beat in the 1 cup of gfJules™ flour until crumbly, being careful not to over-mix. Press mixture into the bottom of an un-oiled 8x8x2 baking pan. Bake for 15 minutes or until golden.

gluten free lemon bars - lime variation


Filling Directions:

Combine eggs, sugar, flour, lemon zest, lemon juice, and baking powder; beat 2 minutes or until thoroughly combined.

Pour filling over baked crust. Bake 20 minutes more or until set and lightly browned. Cool on a wire rack. Cut into bars only when completely cool. Sprinkle with powdered sugar, if desired, before serving.

Makes 20 bars. This recipe doubles nicely when baked in a 9×13 pan.


 These light and creamy gluten free lemon bars will impress everyone! But use a non-rice-based gluten free flour like #1-rated gfJules! Loved. By. ALL!

Gluten Free Lemon Bars Pin - gfJules
gluten free lime bars with shamrocks for St. Patrick's Day

312 thoughts on “Gluten Free Lemon Bars Recipe

    • You certainly could freeze them, Donna, but they also stay fresh for several days when baked with my gfJules Flour!

  1. Great lemon bars….I made them to supply to a gourmet shop I make desserts for…she asked for something gluten free and lemon. I tried them…thinking oh well I can throw them out if they aren’t successful. My housemate and myself think they are DELICOUS…hopefully the customers will

    • That’s fantastic to hear, Danie!!! I’m so glad you gave it a whirl. I’m sure the customers will love them too – that’s a VERY popular recipe on my site! Best of luck with the baking!

  2. Will regular white sugar work in place of cane sugar? (Or maybe what I have is cane sugar and the package just didn’t say it?)

  3. I made these with a different gluten flour which was fine. Upon taking them out of the oven and tasting it, it was hardly tasty. Instead, it was firmly cooked eggs with no taste I was looking forward to the ‘yummy’ part. I am very disappointed. I think the 3T of lemon juice is incorrect, is it?

    • Hi Tricia, I’m not sure why it wouldn’t have been yummy and tart. Having made these multiple times, and having heard from all kinds of people who swear by this recipe, I know the proportions are correct. Perhaps you measured wrong or the other flour you’re using has a taste that conflicted with those of the recipe? My flour has no taste or gritty texture, so it doesn’t need extra sugar or other flavors to cover up for funny gluten-free flour tastes many other flours have. Beyond that, the description of the texture would lead me to believe that it cooked too long or at too high a temp, so that’s something to consider regarding your oven.
      That’s all I can suggest, since I know the recipe is right. Maybe try it again and measure everything exactly so you can be sure? I hope it works out deliciously for you next time!

  4. Just finished making a double recipe in a 9×13″ pan. Turned out beautifully. Little on the sweet side. Next time I make them I will try cutting down the sugar a bit. Other than that it is a great and easy recipe. Thanks.

    • Wonderful to hear, JoAnn! Thanks so much for taking the time to share your impressions of the recipe. So glad it was easy and delicious, and that it turned out well when doubled!

  5. Dear Jules,
    If there is a place to click to make it a printable recipe, I can’t find it.
    I always have to copy and paste then remove all the extra to have a copy to cook from. Is there a place to click and make a printable recipe copy?
    If not maybe you could add one to your recipes. It would be helpful.

  6. Where do you find Jules gf flour? I live in Surrey,BC Canada. Would love to try some of your recipes.
    I do make a mix of gluten free flours but they don’t always work for every recipe.
    Thank you for your reply if you have time.
    Vivian Ferraro

  7. You cannot mess these up–even if you make a mistake like I did!

    Because I had been making pies all month and was thinking about pie crust, I guess, I reversed the order of combining ingredients for the bars’ crust. Instead of creaming the butter and sugar, then adding the flour last–I whisked the flour and sugar, then dropped the cut up butter in before mixing. This is a significant difference.

    The crust looked really funny after coming out of the oven (before adding the filling)…too spongy and soft on top. I put it back in for another five minutes, then continued normally with the rest of the steps in the recipe.

    To my surprise–the finished bars were wonderful and the crust was extra crispy/crunchy. Everyone raved about it. They all want me to screw it up exactly the same way next time!

  8. The lemon bars were a huge hit with everyone.

    My husband normally doesn’t like anything gluten free but even commented that they were good enough to sell.

    I used coconut sugar instead and they turned out really well.

    A real keeper and I will definitely be making them again.

    • Now THAT’s an awesome review! Congrats, Megan! So happy you have an amazing recipe you can count on any time you need one! Happy Baking!

      • Hi Jules the recipe sounds amazing can’t wait to try it I love lemon and they sound amazing!
        Any updates on when your flour mix might be back in stock would love to be able to try it?


        • Hi Trish – I know you’ll LOVE this recipe! My flour should be back in stock on both coasts next week. Make sure to sign up for my newsletter (top right of every page) so you’ll be the first to know when it’s back in stock!

  9. Pingback: Gluten Free Passover & Easter Recipes - Gluten free recipes - gfJules - with the REAL Jules

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  11. Hi Jules I like your recipes but find it difficult using cup to measure the ingredients is there any way you could put them in pounds and ounces for us UK people. I made the Cream Liquor cakes but got the mixture to soft and they sunk in the middle but still tasted fine. Thank you. Joycedh45qd

    • Hi Joyce, so glad they still tasted good! For future reference, one cup of my flour always equals 135 grams (4.76 oz). Of course, the other variable here is that you may be using a different flour blend. To read more about how different flours behave, check out my article. I hope this information helps for your next recipe! Let me know if I can help in any other way!

    • Hi Dot, yes you can absolutely freeze them. Maybe line the pan with parchment before you make the bars and then you can lift the parchment out and put the whole thing in a freezer bag, or you could cut them first. They will also stay yummy for a few days. I can’t say exactly how long, because they just don’t last in my house — they are always eaten so quickly!

  12. I love lemon! I made these bars for a card party. They worked out perfectly and were enjoyed by all. My husband really enjoyed the lemon bars.

  13. Pingback: Sugar Free Lemon Bars | the perplexing palate

  14. I made these and they were absolutely heavenly.

    Also tried another recipe and just swapped out the regular flour for jules.
    Different kind of bar but also excellent…I love how you can just switch to jules’ flour and not worry

    I put the link up in case anyone wanted to try!!!

    Great job!!!

    • Thanks, Charlene! I’m so glad you’re having fun experimenting with my flour and that you’re enjoying sweet success!

  15. Hi! These look fantastic – I can´t wait to try them out! Just a quick question though…could I use stevia liquid and leave out the sugar altogether?

    • Hi Carmen – that’s a tough sub. There is a decent amount of granulated sugar in this recipe, and it’s one reason the crust turns out so well. I’d suggest before you sub in liquid stevia which is highly concentrated, you try baking stevia as a 1:1 sub instead. It’s similar to sugar in its granulated state and I think you’ll have better results.

  16. Love this recipe! I love to make citrusy types of foods. I always add fresh lime zest to my fruit salad and my kids love my Mediterranean Chicken and Pasta (gf) which has lemon zest in it to freshen up the flavor. I would love the ZestN’est!

  17. These look fabulous! I love good ole lemon meringue pie, with the meringue just a little overdone and sticky. And a lovely flaky crust. Already a facebook fan, too!

  18. I love Jules on my Facebook page, it keeps me up-to date when I don’t always remember to go to her website. Now, I’ve liked beaters and need the mixer to go with them one day. My zest is always to big, tying to avoid the knuckles.

  19. These sound wonderful! I just started gluten free and I’m adjusting! :)
    Can I use rice flour in place of Gluten Free Flour? Its just what I have on hand currently.
    Thanks and cannot wait to try some of your recipes!

    • Hi Christine, I don’t personally like using rice flour in my recipes, as it leaves a really gritty texture and can be crumbly. In this recipe, it might not be awful, but you should definitely treat yourself to some high quality gluten-free flour. You won’t be sorry with the results! :)

  20. The zester arrived yesterday and it gets its test run today. I am so excited! About to go get the lemon(s). My husband is grinning. Thank you! Lemon Bar points for me!

  21. CONGRATULATIONS to Shelley Smith, MishiRN, Christina & Mary Brinton! These are our winners of the ZestN’ester from BeaterBlade! You should be receiving an email from JulesGlutenFree to get your address, or you can simply email the information to! Enjoy!!!

  22. I’ve “liked” this recipe and plan to make it tomorrow :) All of your other recipes have been delicious that I’ve made so far (white cake, ravioli, burger buns) and I can’t wait to try this one!

  23. Can’t wait to make these bars. LOVE your book, cookbooks, and of course flour! Making your birthday cake recipe on Wednesday – it’s my daughter’s first birthday since her celiac diagnosis. Thanks for helping make the last six months so much easier.

  24. I have been getting your information weekly on my email and now have liked you on Facebook I am so excited to try the lemon bars. I will try the Tofu substitute for the eggs.

  25. Hello!

    I have been using your flour for about a year now and love it! I have “liked” your FB page for awhile now. I made the lemon bars this weekend and they were FABULOUS! Thank you!

  26. Oh Jules!! You know Abigail and I are in love with your blog, your FB, your flour….pretty much anything with Jules on it!! We have it all!! :)


  27. I just found your guten free flour, I also “like” you on face book to keep up with all the new things you are posting….I also just gave samples out of your flour to my gluten free friends….I love the ideas you have for all of this gluten free cooking!!! Thank you so much!

  28. Somehow, I hadn’t found you on Facebook until you posted this contest! I now officially “Like” Jules GF on Facebook, and I’m looking forward to trying this recipe. Any suggestions on how to zest a lemon if we don’t happen to win the nifty zester? I never seem to zest very well :)

  29. I have “liked” – or rather loved your FB page for quite a while now. Thanks for all the great recipes you create and share. Alecia

  30. I am trying to teach several friends about the dangers of gluten, and enable them to eat well, gluten-free. I am constantly looking for websites like your own, and products to recommend to them in their journey. Thank you so much for all you do to help. The zester looks amazingly handy and compact. Would love to try one so that I can pass it on to others!

  31. Jules, Liked your FB page and am still a huge fan and user of Jules GF Flour. I carried it with me form MD when I moved to Seattle. Hope I win a Zester.

  32. hey Jules- liked you on FB and love the lemon bar recipe. i am addicted to all things lemon and have been making lemon bars for 30 years! when i had to go gluten free, i tried to make them and they were a disaster….until i got your flour! now they are the first dessert gone and no one ever thinks they are GF until they see me eating one- LOL! i want that zester!!!

  33. Hi

    My baking seems to keep sinking in the middle I am using the flax substitute for egg 1 flax to 2 water, how can I make my baking better, Very frustrated but still trying.

    • Hi Marie, I responded to your question on Facebook last night, but in case you missed it, there’s probably an easy answer (yay!) so don’t get disouraged! Do you have my newest book, Free for All Cooking? There’s a huge spread in there all about making subs for eggs in gluten-free recipes. I think it would really help! With the flaxmeal sub there are a couple things: I use 1 Tbs. flaxmeal to 3 Tbs. very warm water and you must let it sit for a bit to let it become viscous, otherwise it’s no different than just adding flax and water to your recipe separately. Also, when things sink, it’s usually because there’s too much liquid or it’s not cooked long enough. To help you with your specific issues, please email so that we can walk you through your recipes and help you to get them just right! In the meantime, definitely look into Free for All Cooking!

  34. I just liked your facebook page and now I’m gonna make the lemon bars,they look really easy and delicious.:) I also didn’t know about your facebook page and now will visit it often…

  35. Already had LIKED your page. My daughter is 8 and we are always looking for new recipes, so she can feel like she can eat NORMAL food. She also has type 1 diabetes. Cant wait to make the lemon bars. Thanks Jules

  36. I love your products. I’ve liked you on FB for a long time. A friend’s sister is gluten free too, so I gave her some of my, well yours, GF all purpose flour to make my recipe of lemon bars – they loved them! Your flour is awesome, thanks:-)

  37. Oh…this is one of the things I miss so much!! LEMON BARS!!! I just “liked” you on Facebook too! **How did I NOT find you on there before? Glad I did :)

  38. I just “liked” your page. My daughter is 8 and recently diagnosed. She LOVES lemon, so I am looking for lemon recipes. Thanks for offering this one!

  39. How did I not see your facebook page before? Well, I “like” it now! Can’t wait to try this recipe! Four in our family are gluten free, and your flour is so wonderful! Just bought the “graham cracker” mix, too! Thanks for all you do on our behalf…

  40. Hi Jules!! I made the Lemon Bars last night and they are awesome!!! I am new to discovering GF and the improvement I feel in myself. Thank you for your awesome web site and recipes. It is making my transition so much easier. I ‘liked’ your FB page a while back and I also would love to win the ZestN’est created by Beater Blade. It looks like the neatest new little kitchen gadget around :-D

  41. Thanks to your email in my inbox, I saw the zester contest. Liked on FB! We Love lemony desserts, but lemon bars are hub’s favorite.

  42. I like your facebook page and can’t wait to try the lemon bars. My daughter has always loved them. Now she can have them again.

  43. Lemon bars were my favorites before becoming dairy & gluten free. Thank you for bringing them into my current scope of eating. Kudos to you.

  44. This lemon bar recipe sounds yummy! Can’t wait to try it. Don’t want to do the facebook thingy so here’s my very favorite lemon recipe….lemonaide….which I believe is already gluten free!

  45. Hi!
    Just liked you on Facebook and love how many recipes are gluten free. I have gastroparesis and I can’t digest wheat, so your recipes have been wonderful and helpful! Thanks for all you do!

  46. Jules, Liked your facebook page and forwarded your e-mail onto some friends of mine who are trying to be gluten free. Can’t wait to try this recipe. YUM!

  47. I like your face book age and can’t wait to make these lemon bars! I use your flour all the time and love it! Your blueberry banana muffins are my favorite.

  48. I saw a box mix the other day at WF for lemon bars but passed it up as it cost $7+. I wasn’t about to pay that when I knew I had your flour at home. Then I sign on to FB and there’s your recipe! It was meant to be! Yeah! Lemon bars are one of my favorite treats!!!

  49. Looks yummy and easy! I just love recipes that aren’t too complicated and are GF! My GF daughter will appreciate it. :D !

  50. The first year as a Celiac I purchased your flour at the Colorado GF Food Fair. It is the only flour I use. Thanks for helping me make truly delicious GF food and easing the transition into a GF diet.

    • Maryanne – I’m so glad I was able to go to the Fair last year and that you got to try my flour first-hand. That’s really the best way to become a believer and to feel empowered to make delicious GF foods yourself! So happy I can be a part of making your life yummier! :)

  51. Just found your facbook page and your blog. I heart lemon bars, but it’s been years since I enjoyed thems. Liked your facbook page

  52. This is a great recipe which I’ve baked many times since your first posted it. Every time I’ve taken it for our “between services choir snacks,” they’ve been gobbled up with no crumbs left behind! And a couple of the GF singers now have the recipe. Thanks!

  53. I ‘liked’ your facebook post to win the lemon zester! My husband has celiac so the zester would help with the baking I do for him! Thanks for all your recipes!

  54. I love your email newsletters! I have tried and love your flour and cookie mix! I have joined your facebook page! Would love to win the zester! Thank you Jules for a great job!

  55. I “liked”u on FB, BTW…I hope I win! My knuckles AND fingernails will thank u!
    I’m soooo making this one next time my mother in law comes to visit!! She LOVES lemony desserts! I’m gonna throw some limoncello in it, n maybe make a glaze too…to add my Italiano flair;-) I love the tofu substitution idea!! Also, I’m putting on my brave big girl pants, n I’m gonna try ur homemade Ravis!! Wish me Luck!!

  56. Yummy!!! Cannot wait to try these. I am so impressed with all the great ideas and recipes you have here to make our GF life easier and yummier :o ) God bless!

  57. Can’t wait to try your recipe. I haven’t looked, but do you have a recipe for lemon merange pie? I’m dying for some GF pie that actually tastes like normal pie!

  58. … liked your FB page and the lemon bars recipe!!! And now, I’m headed to the kitchen to make some dessert!! So glad I have your flour in the pantry!! My husband says his mouth is watering already!

    • There’s a company…I believe it’s called Annie’s, they make these cheddar cheese “bunnies” that are like GF goldfish…FYI

  59. I “liked” your fb page. My son has been craving some lemon bars and this would be a wonderful treat! Thanks for the great giveaway. :)

  60. I am not a “facebooker”, but I would like to share the most favorite meal EVER in our family. It is the requested meal of choice for all birthdays and other special occasions.
    It isn’t hard to make GF–Dairy free is the challenge!


    8 chicken breast halves, skinned & boned
    1/4 C flour
    1/4 C butter or margarine
    1 tsp salt
    1/8 tsp pepper
    *1 tsp grated lemon peel :o)
    *3 T lemon juice
    *1/2 C whipping cream
    1 C shredded Swiss Cheese

    I QUADRUPLE the * items because we like lots of sauce!!!

    Coat chicken breasts with flour. Melt butter or margarine in a large skillet over medium heat. Add chicken breasts, brown; add salt, pepper, lemon peel and lemon juice; simmer 5 min. Preheat broiler. Remove chicken breasts from skillet; place in 9×13 baking pan. Gradually stir whipping cream into sauce in skillet. Pour cream mixture over breasts. Sprinkle with cheese. Broil about 4 inches from heat until bubbly.

    Serve hot with sauce. Makes 4-8 servings.

    Enjoy :o) ~~and I echo the praises of all the others in thanking you for sharing your talent and bringing joy to cooking!!

    • Kristin – thanks SO much for the recipe!!! As for Dairy-Free, the only real complication is the Swiss Cheese. Have you tried MimicCreme or SoyWhip for dairy-free whipping cream? Earth Balance for non-dairy butter and then the Swiss issue … it would be a different taste, but I wonder if a combo of shredded dairy-free Mozarella + dairy-free Parmesan Cheese/or/Nutritional Yeast would give you a flavor you like here? Something to try – let me know if you figure something out that you love!!!

  61. Liked you on FB!!! I have not yet tried your products, but plan on it as our whole family goes more gluten free! Lemon sounds so delicious!

  62. “liked” you! Jules, you have some great recipes and products, thanks for making life better for all of us GF peeps! Now if we can just convince the rest of the population to go GF for their health…they would if they knew they could eat like this!

  63. Just “liked” you on FB for the contest. I’ve been interested in your products, but have not yet tried them. Your recipes all sounds wonderful!

  64. I’ve “liked” your Facebook page, and absolutely LOVE your GF flour and pre-mixed products. I’ll be trying out the lemon bar recipe soon!

  65. I just ‘liked’ you on Facebook!
    I love your flour and look forward to many more tips and recipes on your facebook page now too!

  66. Ok so after watching your emails for so long I have now “liked” your facebook page. :-)~ Have a great weekend…

  67. Hi Jules! I liked you on FB and Lemon Bars are one of my absolute favorite treats in the whole wide world. I can’t wait to try yours, and hopefully I will be using that cool little zester when I do! I also really like lemon scones, but I have not had any since going gluten free. Would you happen to have a gluten and dairy free lemon scone recipe?

    • Jaye Tee – I have an amazingly versatile GF/DF scones recipe that would be amazing with some lemon zest & juice!! Here’s the SCONES recipe. Enjoy!

  68. I LOVE lemon bars and haven’t had one since I went gluten-free, haven’t even attempted it because I didn’t want to be disappointed. Can’t wait to try this recipe, though. I always have great success with your flour. One of my other favorite lemon recipes is “universal” in that it’s homemade lemonade. There’s just nothing like it!

  69. I liked you on Facebook. I’m not a huge lemon person, but a good lemon bar is very yummy. My mouth is watering a bit looking at the picture.

  70. These bars are the best summertime treat (will put my other favourite – lemon loaf – aside for now). Would love to win one of those zesters. Thanks Jules for all your delicious recipes!

  71. Tis the season for lemons! I made a double batch in the 9×13… they are great. now I am wondering what else that I can put on top of that crust :D

  72. Been your friend on facebook for about a year now! Keep those lemony (and other) recipes coming! Any of the ones others have listed here will work great for me, too!

  73. I liked you on facebook. My absolute favorite lemon treat is lemon bars. My hubby does not like them so when my daughter and I make a batch we eat them all!

  74. OH that zester is cool and I’ve always failed when it came to lemon bars. I can’t wait to try these. I just ordered more flour.
    And you know what recipe I would LOVE for you to convert? A lemon pound cake. I tried and although it wasn’t “that” bad it wasn’t as great as the original either.
    Have a great day! Oh and I also “like” you on FB!

  75. Try pressing the crust into a tart pan and put the rest on top. Then cut pie slices topping with whipped cream. Viola! Lemon Tart. Pretty if you sprinkle a little toasted coconut on the whipped cream.

  76. Hi Jules,
    I already “like” you on Facebook and otherwise. ;) I love almost anything lemony. Lemon curd is high on my list. Oooo, and lemon cookies! And, better yet, together. Yum! This looks like a clever little gadget. Would be interested in seeing it in action.

  77. I liked you on Facebook, and would love to win a lemon grater to save my knuckles. My favorite old recipe is for a lemon pound cake. After baking, you make a lemon glaze. You poke lots of holes down into the loaf, then pour glaze in the holes and all over the loaf. Haven’t made it since I went GF, but may try it again. Marie

  78. Wow! Those look absolutely mouth-watering! “Liked” you on Facebook and just got a starter package of your products. Looking forward to trying some stuff out for my four year-old!

  79. I liked you on facebook. Not sue why I never thought of looking or you on there! Love the cookie mix!! Can’t wait to make these lemon bars!

  80. I like you on facebook and would REALLY like to win this zester. I have a very old one that I never liked and this one looks great.

  81. I liked you on Facebook – and thanks for the reminder you have a FB site! I kept forgetting and look how many great tips I’ve missed! Thanks again for your dedication and great recipes / products :)

  82. I liked you on FB. And I can’t wait to try out this recipe! Totally miss lemon bars, and definitely miss lemon meringue pie! Can’t seem to master the GF pie crust yet…everything either crumbles to smithereens or has a chemical aftertaste.

  83. I liked your page. One thing I love to use lemon on is baked tilapia. No need to rework it. Just zest & squeeze a bit of juice over the fish. Salt & pepper to taste, drizzle w/ olive oil, and bake @ 350 for about 20 minutes. Serve over brown rice for a light summertime meal!

  84. I liked your page and I also tried the lemon bars and they are delicious! Would love to win a zester for the next time I make them.

  85. I liked your FB page. My sister in law has gluten issues and now a friend of mine does as well. It is nice to know about recipes that are gluten free.

  86. I’m new to GF but your site is one of the first things I found. I love it. I can’t wait to try these lemon bars. They are my favorite thing!

  87. Greetings from Carteret County!
    I liked your facebook page. Going to attempt your lemon bars, trying to keep knuckles in tact!

  88. OMG I’d love to enter the drawing for the zester! I NEED this product!! I also have a bag of your flour so i’m going to try this lemon bar recipe. I have to go to a potluck tomorrow and it sounds perfect.

    My favorite lemony recipe is savory…making paillards of chicken breast and finishing with lemon and capers. fav dessert is definitely lemon bars…although lately lemon curd and marscapone filled crepes is a close second! and italian ices. yum.

  89. I liked you on FB and my favourite lemon thing to make is lemon pound cake. Also, an Australian company (moving into the US market at last, yaay), Melinda’s, does an awesome gf lemon curd cake mix :)

  90. Yum! I can’t wait to try this recipe. I love lemon bars and have missed them!

    …and of course I have liked your Facebook page. :)

  91. I just “Liked” you on Facebook (glad to know you’re there, too,’cause I love getting your newsletters!) and I can’t wait to try this recipe! I have MISSED lemon bars — so THANK YOU!

  92. I have been a fan on Facebook for quite awhile. I was looking for something different to make for my birthday treat (Monday, the 22nd, ironically), and these look awesome! My daughter and husband love lemon!

  93. hi!
    My son is allergic to wheat/gluten, dairy, eggs, nuts/peanuts, sesame, & sunflower seeds.

    Question: what egg replacer would you use on this recipe? I just discovered your flour and website and it has truly changed our lives! My son finally had a biscuit for the first time in his life at age 3.5. Next I’ll try to master your bread recipes as he has never even had a sandwich.

  94. Your recipes are very impressive and I so thankful for them. I’m looking forwarding to trying the lemon bars! They look awesome!

    • I am computer challenged this evening. I don’t see my original post, but I wanted to make sure I thanked you for all you do for the GF community! Can’t wait to make lemon bars!

  95. I LOVE lemon bars and haven’t had them in years! I have been meaning to make lemon bars for some time and this lemon zester would make it much easier! Thanks for all you do for the GF community!

  96. Okay, since I don’t do the Facebook thing and since I’m new to the GF world (I’m loving your site by the way!), I’ll enter by saying my favorite lemon treat lately is fresh lemonade (I know, how boring!). Totally refreshing though! Thanks for the great recipe and the giveaway!

  97. I already “like” your page and your GF all purpose flour mix is the only flour mix I use. Last week, I made the GF chex lemon buddies and it was sooo yummy. I can’t wait to make these lemon bars!

  98. I find lemon bars are too heavy in fat content. Sometimes I feel local GF bakers substitute fat for gluten. But, in pastry the last thing desired is the development of gluten. I remember all the recipes from before said do not over stir.

  99. I “Liked” your Facebook page! So happy to have discovered it! Saw about the contests at @Earth_Balance on twitter
    tweeted the contest as @textiff

  100. Ah Jules, I love reading your blog! You are wonderful and I love how you continue to advocate, education and encourage those with celiac disease and other allergy sufferers. I’m so happy the rest of the world gets to share in the wealth of information and joy that you have for cooking and doing it in a healthy and safe way. I happily “liked” you on facebook. :)

    • Thanks so much Holly! You are so sweet! I am so happy that I can contribute and help others living gluten free; I feel very blessed that I have found a way to do so! :)

  101. These lemon bars look great.

    I “liked” your FB book page. Looking forward to checking our your flour and mixes further and would LOVE to win the zester!!

  102. How could I not like your facebook page RE: lemon bars!?! Though lemon bars are my #1 (yes, preferred even over chocolate-based treats), I haven’t had them in the 3 years I’ve been GF. Thank you for helping to end that unhappy streak!

  103. Just found your site and ‘LIKE’ you on FB! I LOVE LOVE LOVE lemon bars! Thanks for sharing the recipe! I can’t wait to try it!

  104. My husband is the celiac not me but since I do the shopping and cooking, everything GF falls to me! Your blog, along with all the others out there, have made all the difference in helping keep my hubby on the diet and me sane in this transition! The zester looks awesome and I’m a sucker for new kitchen toys. Can’t wait to try the recipe and give hubby a sweet treat this weekend.

  105. I liked you a long time ago. I love this recipe! My other fav lemon recipe is lemon cupcakes with lemon cream cheese frosting.

  106. I simply love lemon squares. I have a recipe that I use that people who are not gluten free request. The only problem is I don’t have a real zester.
    I have clicked like on your facebook page hoping that I can win that wonderful zester to make more lemony treats.

  107. I’m definitely a fan of yours on FB! :) My favorite lemon recipe is an old timey “Lemon Sponge Pie” recipe. Very refreshing on a hot summer day! Can’t wait to make these lemon bars for my family!

  108. Well hello there Jules.. How come this is my first visit to your page? So very happy that I found it. I love lemon and lemon bars are one of my all time favorite treats. I also found you on facebook and Liked .. I’m going to have to look around your page a bit and enjoy myself… gluten free is guilt free !! Have a Happy Day.. Jules ♥

  109. Looks like a great zester. I have been a follower of yours since going GF about 2 1/2 years ago. Your flour is the only one that I have used, even though others have tried to get me to use other flours. Thanks for all that you have done for me over the years.

  110. I’ve been buying your flour mix for a few years now and every recipe I try comes out fantastic!!! Thank you for making eating gluten free easier for all the moms that have young children with celiac disease. I have never tried Lemon Bars before but they sound delicious!! I know my daughter will love them!!:)

  111. Before I bought your flour and made some of your recipes, I thought I was forever doomed to never have a great tasting sweet again. I already liked your FB page!

  112. Hi Jules,

    I adore my Beater Blade – use it for most of my mixing, so I know I’d love the zest nest too.

    I like sweet and tart at the same time, so will have to try your lemon bars, but I also adore Amanda Hesser’s lemony broth with gf pasta. It requires lemon zest too and is so good.

  113. I have a recipe for lemon bars from a gfree cookbook and it is yummy. However, your’s looks much easier and fewer ingredients. Can’t wait to try!!

  114. Oh my Jules! Thank you! I cannot tell you how excited I am about these lemon bars! I’ve had some other gluten free versions and they just didn’t stand up. Can’t wait to try the recipe! Also – I love lemon meringue pie. My grandma used to make the best! I would love to make a gluten free version for my dad – so it was also friendly for me!

  115. I am a FB fan, and I LOVE the look of these! I’ve been craving lemon bars for quite some time, so I’m excited to give these a try!

  116. My grandma’s lemon bars (not GF) have been a favorite mainstay at my families gatherings for generations. These look just as yummy and I can’t wait to try them for a GF version at our next family event! The zester tool looks like a great tool.

  117. Woowza, that tool looks amazing and I just made you lemon bars with my son last week and he definatly didn’t want to use the zester for fear of cutting his hand. The bars are fab.

  118. I “liked’ your Facebook page a long time ago. Well, for me. Almost the first day I was officially gluten free.THIS recipe is a must. My husband loves all things lemon. Need I say more? I agree with what you said about zesting – knuckles always manage to be in the wrong place at the wrong time and this tool looks like it makes is easier.

    • Hi Mary – you’ll love this recipe and this zester is so much easier and quicker – I was shocked! I have a microplaner and thought that was great, but I’ve really enjoyed this handy tool!

  119. Lemon bars made with Jules GF flour are my go-to recipe when I do desserts for a group. I have a Meyers lemon tree so I zest the lemons (lots of zesting going on) and squeeze the juice (lots of squeezing too) then I put it all in the freezer so I can make yummy GF Lemon bars all year long! Tip: freeze the juice in ice cube trays.

    • Sheryl – what a fantastic tip! Wish I could have some of the fruit of your lucky lemon tree! I just talked myself into wanting a lime tree … now I just have to find one!

  120. I LOVE lemon bars, I havent had a decent one in years. I ‘liked’ your facebook post. I cant wait to make these for my CD sister and I!

  121. Jules,

    I always love these lemon bars. Thanks for posting a reminder that it’s time to bake some more. I may make them later this week after we gobble up last night’s baked goody. [I baked a lemon-ricotta cheese tart using your flour for the tart’s crust. (Of course, why would I use anything else?)] So, you can see, I already have lemons on my brain.

    Thank you so much for all that you do for us gluten-free folk! My whole household and my friends thank you, too. They get to happily indulge because of you!

    • Thanks RobinN!!! So glad to bring happiness to everyones’ taste buds! Your Lemon-Ricotta Cheese Tart sounds downright delicious! We must be on the same lemon-wavelength right now! ;)

  122. Jules, I have been “liking” your FaceBook page for a long time. And I love your flour and cookie mixes. I would love to have the lemon Zester. I can’t wait to try the lemon bars.


  123. This will be a first time making them can’t wait my little 5 year old I hope will love them he’s so picky being on a gluten free diet , hope this is a winner ,

  124. I LOVE this recipe…it’s SO amazing…and I would LOVE to win one of those zesters…mine always bite my knuckles as well.

    • Hi Katie, I love Ener-G egg replacer in cookies, but in this recipe, I think I’d try a gelatine egg replacer recipe instead. Let us know how it works out!

  125. This sounds so good, my mouth is watering!
    I love discovering great food that is gluten free. Finding ways to love what you eat and it be good for you is an adventure!

    • Yes, Glenda – “an adventure” is a great way of describing it! A very rewarding adventure, don’t you think?! : )

  126. the family thought i just made these to make them and with in a few moments they were gone. they didnt even know they were gluten free…guess imma have to make more. thanks for the amaizing things you do. (:

    • Ashlie- that’s fantastic! Isn’t it fun when people don’t know they’re eating GF?! You will have to make more, though! : )

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